I made this when we were both not feeling well. Cooking over a hot stove sounded detestable, but we had already got the pork chops out, so…
While napping before dinner, I had a vision of this, and it turned out spendidly.
Prep Time: 20 min
Cook Time: 90 min
3 tablespoons (give or take) olive oil
2 medium sweet potatoes, peeled and cut into bite-sized pieces
2 medium-thick pork chops
1 medium onion, sliced thinly
2 medium apples, peeled and sliced
salt, to taste
Preheat oven to 350°.
Drizzle olive oil on the bottom of a 9×11″ baking pan.
Spread cut sweet potatoes over the bottom of the pan. Drizzle more olive oil, and salt.
Place the two pork chops on top of the sweet potatoes. (We had some large, thick pork chops, but this recipe will work fine with pork steaks, or chops a bit smaller. If you’re using thin pork chops, you may need to adjust the baking time.) (At this point, I sprinkled some seasoned salt on top of the chops.)
Spread the onions over the tops of the chops, then the apples slices on top. Drizzle more olive oil over all, and salt.
Cover the pan tightly with foil. Poke 5 or 6 slits in the foil.
Bake for 90 minutes. After one hour, remove the foil and put back into the oven to bake another 30 minutes.
Remove from the oven, and allow to rest for 5 – 10 minutes before plating.